Bobby Flay's Barbecue Sauce

I created this barbecue sauce to top the Dallas burger, but it's also an ideal dipping sauce for French fries. After you've made this quick and easy sauce once, you'll want to slather it on grilled chicken, steak, pork chops...you might never go back to the bottled stuff.

Level:
Moderate

Yield:
1 cup

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Ingredients

2 tbsp. canola oil

1 medium Spanish onion

3 clove garlic

1 c. ketchup

1 tbsp. Dijon mustard

1 tbsp. red wine vinegar

1 tbsp. Worcestershire sauce

1 canned chipotle chile in adobo, chopped

2 tbsp. ancho chile powder

1 tbsp. sweet Spanish paprika

2 tbsp. packed dark brown sugar

1 tbsp. honey

1 tbsp. molasses

kosher salt and freshly ground black pepper

Directions

Heat the oil over medium-high heat in a heavy-bottomed medium nonreactive saucepan. Add the onion and cook until 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/3 cup water and bring to a boil. Lower the heat and simmer for 5 minutes.

Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.Bring to room temperature before using.